Another gift to Philippine cuisine from the Chinese, lumpia has since been adopted through indigenization to become the iconic Filipino dish. Chinese-style egg rolls are quite common throughout Southeast Asia, adapting to local ingredients and tastes to become something utterly local. Filipino lumpia uses pork or beef, heart of palm, vegetables, and seafood—all tucked into a thin crepe and either fried or served fresh. (There’s even a sweet version of lumpia, consisting of saba bananas and a little jackfruit rolled in lumpia wrapper and deep-fried with sugar—Filipinos call it turon.) One version of lumpia does away with the crepe altogether, becoming lumpiang hubad, or “naked lumpia”, only known as lumpia because of its use of common Filipino lumpia ingredients. #Giveaways